I went out of town last late last week and dropped the temp to 37. Bottled it last night and, while nearly black as coal, it was very clear, as in there wasn't anything floating around that I could see. I think I'll try this with my next pale ale to see how it compares to using gelatin and not dropping the temp.

Cold-crashing works. Just give it time to clear (>24 hours).The scant amount of yeast aids conditioning/carbonation of your bottled beer.I prefer doing it this way as it avoids unnecessary steps, supplies, and opportunities for contamination.

Yeah, that's just regular gelatin that happens to come from Kosher beef. When kosher products are made with gelatin, they usually use fish gelatin, because it is parve - that's what's in just about 90% of yogurt brands.

On a side note: I wouldn't worry about the biofine pulling out too much yeast since, in my experience, it does that less effectively than gelatin does. NOTHING pulls out yeast better than gelatin + cold, imo.